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I'm Kellie, creator of Blackboard Kitchen. I share tidbits from my world here: recipes, how-to videos, the occasional home improvement project, and funny things my students say. You can find out more about me on the "Meet Kellie" page!

These meatballs are sweet and savory and, when served alongside stir-fried snap peas and brown rice, they make a really delicious and filling meal.

Ingredients:

Meatballs:

1 bunch thinly sliced green onions

2 tbs. brown sugar

3 tbs. reduced-sodium soy sauce

2 tbs. sesame oil

1 tbs. chili paste

1/4 tsp. salt

6 cloves garlic, finely minced

1 lb. lean ground beef

2 tbs. peanut oil

cooking spray

Snap peas:

1/2 lb. sugar snap peas

1 tsp. seasame oil

1 tsp. olive oil

2 cloves garlic, minced

Sauce:

4 tbs. soy sauce

2 tbs. sesame oil

1 tbs. chili paste

2 cloves garlic

Directions:

Begin by cooking brown rice according to directions on package.

Preheat oven to 400 degrees. Combine first 7 ingredients in a large bowl. Add beef and mix gently to combine.

Moisten your hands, then shape beef mixture into 20 meatballs. Heat 2 tbs. peanut oil in a large skillet over medium-high heat. Add half the meatballs to the skillet and cook for about 4 minutes on each side, until fully browned. Remove from skillet and arrange meatballs on a cooking sheet coated with cooking spray. Repeat steps with remaining meatballs.

Place cooking sheet in oven and bake meatballs for about 7 minutes, until done.

While meatballs and rice cook, heat 1 tsp. sesame oil and 1 tsp. olive oil and 2 cloves minced garlic in a medium skillet over medium-high heat. Add snap peas and cook for about 5 minutes until peas are tender and beginning to brown.

Prepare sauce while peas cook. Add all ingredients into a small saucepan over medium heat. Bring to a boil, stirring often, then reduce heat to low to reduce and thicken just a bit.

Serve a scoop of rice alongside 4-5 meatballs and a scoop of snap peas in each bowl. Sprinkle with green onions to garnish and drizzle a spoonful of sauce over the meatballs.